Characterization of Italian Cheeses Ripened Under Nonconventional Conditions-Reference-Cited by-同舟云学术

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Characterization of Italian Cheeses Ripened Under Nonconventional Conditions

Published:2007-06 Issue:6 Volume:90 Page:2689-2704
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Di Cagno R.,Buchin S.,de Candia S.,De Angelis M.,Fox P.F.,Gobbetti M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference57 articles.

1. Gapped BLAST and PSI-BLAST: A new generation of protein database search programs;Altschul;Nucleic Acids Res.,1997

2. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

3. Study of the volatile fraction of Parmesan cheese volatiles;Barbieri;Chromatographia,1994

4. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet;Barron;Int. Dairy J.,2005

5. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers;Berthier;Int. Dairy J.,2001

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